A friend of mine went to a wedding reception last week at the Highland Country Club. I was surprised. I didn't know that the club had put up a huge tent and had a trailer to do the cooking in. She said it was a wonderful reception.

I am so glad they were able to accommodate the reception that was already booked. Having taken care of hundreds of receptions, I know how important it is to the wedding couple and their families to have what they had planned or for the menu and arrangements they had chosen to be taken care of.

I'm also glad it was booked at this time of year so it was feasible to use a tent. The management and employees of the Highland are to be congratulated for making this possible.

I understand there are more events, and I am sure Highland will do whatever is possible.

So far, so good for the fall. No early snowfall - hooray! It is a little chilly at times, but also extremely warm and now our leaves are starting to look colorful. I just heard yesterday that the clocks are to go back the first week of November. It seemed to be a well kept secret this year. A few people alerted me when it would be; I didn't know. I told a few people, and they didn't know. Now it's definite. Regardless, it still seems to get darker earlier every day.

Our fun holiday is nearly over. I like seeing the kids in costumes and the adults too. When I had my restaurant many years ago, the waitresses, bartenders and I would wait on customers in costumes for Halloween. People loved it, and we did too. I think more businesses should do that, don't you? Anything that makes people smile or a little happier about their day is a very good thing. Of course, I worked for Springside for many years, and we wore costumes. Once we got used to the idea, we loved it.

Barbara Dove had old-fashioned costumes made for us. Long dresses and little hats. Costumers loved it. It was a unique idea and I am so glad Barbara thought of it.

Heading into November and there seems to be several things scheduled. I read in the paper the Cayuga Home for Children is hosting a casino night at the Emerson Park Pavilion at 7:30 p.m. Saturday, Nov. 3. There will be blackjack, roulette and other games, among them drawings for great prizes. The article said there will be wrap sandwiches from Big Kahuna's and beverages. Whoever thought this event up had a great idea.

Of course the really greatest event in October is the news that 30 soldiers from Auburn are returning home after a year in Iraq. That is the best news. I hope many cities hear that kind of news.

I hope everyone has a very good November and fall.

My ethnic recipe this week is Hungarian. My other recipe is for zucchini relish. It was sent to me by Phyllis Wilczek and sounds delicious.

Today's blooper

When my friend came home from her honeymoon trip her husband suggested they stop and eat before they went home.

“Oh no, I want to get home and make us a meal,” she said.

So she made tuna noodle casserole. She asked her husband how it was, and he said “good.” Different from his mom's, but good. She tasted it. It was very different, but OK. So she was proud of her first meal.

When she went back into the kitchen, the can of tuna fish was still on the counter, unopened. What her dinner was for her first meal was mushroom noodle casserole. Her husband was being polite.

Diana Sobus, of Auburn, specializes in making ethnic foods.

Hungarian Meatballs

Makes 8 servings

Meatballs:

1/2 cup dry bread crumbs

1/3 cup milk

1 1/2 pounds ground beef

1 egg

1 teaspoon prepared mustard

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons oil

Sauce:

1 cup 1/8 inch sliced onions

15 ounces tomato sauce

4 ounces mushroom pieces and stems, drained

1 tablespoon paprika

2 teaspoons instant beef bouillon

1/2 cup water

3 tablespoons all purpose flour

1 cup sour cream

Hot cooked rice or noodles

In large bowl, combine all meatball ingredients, except oil. Mix well. Shape into 16 meatballs. In large skillet, heat oil. Add meatballs, cook over medium heat, turning occasionally for eight to ten minutes until meatballs are browned on all sides.

Reduce heat to low. Add onions, tomato sauce, mushrooms, paprika and bouillon. Cover and cook 20 to 25 minutes, until meatballs are heated through.

Meanwhile, combine water and flour. Add to meat

sauce mixture. Continue cooking 5 minutes, stirring occasionally. Add sour cream, stirring until heated through 5 to 6 minutes. Serve over cooked rice or

noodles.

Zucchini Relish

12 cups of ground zucchini

4 cups of ground onion

1 red sweet pepper, ground

1 green sweet pepper, ground

5 tablespoons of salt

Mix together above ingredients and let set over night; drain and rinse.

2 1/2 cups of vinegar

2 teaspoons dry mustard powder

1 1/2 teaspoons celery seed

6 cups sugar

3/4 teaspoons turmeric

Black pepper

Mix together and boil for 30 minutes. Pack into clean sterile 1/2 pint jars.